The present invention relates to a composition for control of microbial development of an edible substance the composition comprises a supernatant comprising a bacteriocin produced from fermentation of a bacteriocin producing bacteria and an organic acid produced from fermentation of a bacteriocin producing bacteria, wherein organoleptic characteristics of the edible substance are not significantly altered.

The invention relates to a method for producing a hydrocolloid with an improved water-binding ability in which the hydrocolloid is treated in a mixture with water in a high pressure homogenization process at at least 100 MPa.

This disclosure provides CaCO.sub.3 and/or ZnO-loaded microcapsules for use as whitening agents in foods, beverages, supplements, pharmaceutic products, cosmetic products, and personal care products.

The present invention relates to a bacon product and a method for preparing same.

The present invention relates to a bacon product and a method for preparing same.

The present invention relates to a method of co-culturing Inonotus obliquus, Ganoderma lucidum, and Phellinus linteus. The co-cultured mycelia prepared through the method of the present invention have high beta-glucan content and thus can exhibit superior health functionality, and can be used as an additive or a cooking seasoning in various foods. In addition, the use of the co-cultured mycelia in curing raw meat enables easy preparation of a meat-based food product that has a good taste and flavor.

The present invention relates to the use of a compound according to formula (I) ##STR00001## in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R.sup.1 to R.sup.4, when taken independently from each other, represents a hydrogen atom or represents a R.sup.5 or OR.sup.5 group, R.sup.5 representing a C.sub.1 to C.sub.5, or even a C.sub.1 to C.sub.3, alkyl group; and optionally one of the groups R.sub.1 to R.sub.4 represents —OH; and/or when R.sub.1 and R.sub.2 are taken together, and/or R.sub.3 and R.sub.4 are taken together, represent a OCH.sub.2O group, provided said groups taken together are adjacent substituents of the phenyl group;
as an ingredient in combination with other ingredients to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

The present invention relates to the field of cultured meat, also referred to as clean meat or cell-based meat, particularly to cell cultures for producing cultured meat having sensory properties (color, taste and aroma) at least resembling whole-animal derived meat and improved nutritional value. The present invention further provides culture media for producing the cell cultures and high-quality cultured meat.

The present invention relates to the field of cultured meat, also referred to as clean meat or cell-based meat, particularly to cell cultures for producing cultured meat having sensory properties (color, taste and aroma) at least resembling whole-animal derived meat and improved nutritional value. The present invention further provides culture media for producing the cell cultures and high-quality cultured meat.

A grocery meat product is provided having a tray receiving a raw, fresh, mixed meat product and covered with clear stretch film, the raw mixed meat product having: ten parts by weight raw, fresh beef having a meat-to-fat ratio of 80/20, six parts by weight raw, fresh pork shoulder having a meat-to-fat ratio of 72/38, and four parts by weight raw, fresh applewood-smoked bacon, said beef, said pork shoulder and said applewood-smoked bacon ground mixed together and presented on said tray for sale.